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Pork and ricotta stuffed peppers

I’ve been sick with the flu for the last few days which has seen me spend more time out of the kitchen and more time in bed, with a hot cup of lemon honey tea and a box of tissues.

While Mr Chipconnoisseur has been kind enough to offer to “cook dinner and do the dishes” the other night – at our local, fabulous I might add, pub, the Woolwich Pier, I was desperately wanting to do my job as a cooker and feed the troops with a home-cooked meal. Needless to say, I was in need of some quick dinner solutions that required very little effort on my part but came out tasting yum.

I rummaged through the fridge to find 3 colourful capsicums which straight away brightened up my day and have me the idea of stuffed roasted peppers. A little pork mince from the freezer, fresh low fat ricotta and a generous amount of Sami’s Kitchen Shawarma spice blend completed the meal which was on the table and ready-to-eat in 25 minutes.

PS to see who won the TEFAL Fresh Express look here. It was incredibly hard to pick a winner – all your usage ideas were amazing!

Serves 4-6

Pork and ricotta stuffed peppers

Yellow and red capsicums will be more sweet than their green counterparts, so feel free to just go woth one colour, especially if you find a particular kind on special. I suggest serving 2 capsicum halves for the adults and 1 per child. I used a tub of low fat ricotta for this recipe.

{Printable recipe}

For the stuffed peppers:

To serve:

  • 1 cup tomato pasta sauce
  • fresh parsley or coriander leaves

Preheat oven to 200C (180C fan forced, 400F, gas mark 5).

To make the stuffed peppers: mix together pork mince, ricotta, chopped spring onions and Shawarma spice blend. Spoon mixture into the capsicum halves and place them into a roasting tray.

To roast: place stuffed peppers into the preheated oven and cook for 20 minutes.

To serve: remove from oven and transfer onto your serving plates. Serve with some pasta sauce and fresh herbs.

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13 comments

Just A Smidgen March 30, 2012 at 1:13 pm

I’ve made a version of these, but this seems so much healthier… speaking of, I hope you get over this flu soon!! xo Smidge

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Jar Of Salt March 30, 2012 at 3:07 pm

This sounds absolutely like a sweet and fragrant dish, yum 🙂 I love yellow capsicum and enjoy making homemade ricotta but have been looking for other things to use it in, aside from pizza and pasta. Trying this recipe very, very soon.

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Anne S March 30, 2012 at 6:49 pm

You couldn’t be Jewish to have this… sounds delicious though, very Italian. I like.

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Mike March 30, 2012 at 6:51 pm

Love a good Mediterranean recipe, even more when they are matched by simple ingredients and good wine. Cheers!

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bizzylizzycooks March 30, 2012 at 8:55 pm

Sorry to hear you have been unwell… like the sound of this delicious!

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Rufus' Food and Spirits Guide March 30, 2012 at 10:48 pm

OK, this may sound silly, but I like how you cut them. Also, can’t go wrong with pork and ricotta.

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akismet-77cbf18926e13167a62ef95f9dc0f7cf March 31, 2012 at 1:41 am

This is such a great take on stuffed peppers! I hope you feel better 🙂

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Courtney March 31, 2012 at 2:27 am

Hope you are on the mend! These look gorgeous!

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frugalfeeding March 31, 2012 at 3:36 am

Sorry to hear you’ve been ill! The filling must be so delicious, ricotta always adds a delicious flavour and texture.

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Bam's Kitchen April 1, 2012 at 2:40 am

I hope you are on recovery soon. I hope Mr. Chipconnoisseur takes good care of the hand that normally feeds him… LOL Stuffed peppers look grand. Take Care, BAM

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Nami | Just One Cookbook April 1, 2012 at 4:21 pm

Oh no! So sorry to hear you have been sick. My kids were sick earlier too. Please take good care. Your stuffed peppers that has ricotta in it sounds wonderful. I do more Japanese flavors when I make stuffed peppers. I need some variations, so this is great!

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rsmacaalay April 1, 2012 at 6:28 pm

I would love mine in yellow or orange peppers, I love their sweet flavours

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Maureen (@OrgasmicChef) April 3, 2012 at 1:20 am

Hope you’re better. I love your stuffed peppers. I like pork and ricotta and peppers, so we’re a win win for me.

Reply

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